Country Captain Chicken
Serves 4 to 6

Marinade:
1 container plain yogurt [or 1 cup buttermilk]
1 small can tomato paste
{3 tablespoons chopped fresh mint leaves - optional)
2 tablespoons crushed, peeled and minced garlic
2 tablespoons fresh lemon juice
1 teaspoon curry powder
1 teaspoon chili powder (optional) Or,
1/2 teaspoon paprika
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
One 4-1/2- to 5-pound brined* chicken, cut into pieces, rinsed and
patted dry
1/2 cup flour -- optional (for oven-fry method only)
1/4 cup vegetable oil (for oven-fry method only)

In a large bowl, stir together all ingredients except chicken and oil. Add
chicken and toss to lightly coat with marinade. Cover with plastic wrap
and
refrigerate for at least 12 hours and up to 48 hours.

To Grill Or Broil: Remove chicken from marinade, letting excess run back
into bowl. Grill or broil chicken 12 to 15 minutes per side, turning
occasionally, until it is cooked through and juices run clear when pierced
with the tip of a sharp knife.

To Oven-Fry: Preheat oven to 350 Degrees F Heat vegetable oil in a large
skillet. Remove chicken from marinade, letting excess run back into the
bowl. If desired, coat chicken pieces with flour. Add chicken to skillet
skin side down, one piece at a time. Cook 5 to 7 minutes. Turn chicken and
brown second side for 5 minutes. Transfer chicken to a baking sheet and
bake 12 to 15 minutes, or until cooked through and juices run clear when
pierced with the tip of a sharp knife.

Based on recipe from turnersouth.com

Nita

* Prepare chicken by washing in cold water that has 2 Tbsp. baking soda
dissolved in it. Drain and rinse well in cold water. Place chicken in
cold water (to cover chicken) that has 3 Tbsp. salt dissolved in it. Cover
and refrigerate for 2 hours to 24 hours. Drain and rinse well. Continue
with recipe.

Nita Holleman
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